- Basic - Bowl or other container with no handle used to dispense food. Containers in back prep area.
- Basic - Clean knives/utensils stored in crevices between equipment. In front of cook line
- Basic - Cutting board has cut marks and is no longer cleanable. Several spatulas cracked and broken. Thrown away by chef **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Near dish machine
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front cook line
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door near ice machinr
- Basic - Old labels stuck to food containers after cleaning.in back center prep area
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Near dishwasher **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Dinner plates chipped
- Intermediate - Slicer blade soiled with old food debris.
|
08/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Containers in back prep area.
- Basic - Clean knives/utensils stored in crevices between equipment. In front of cook line
- Basic - Cutting board has cut marks and is no longer cleanable. Several spatulas cracked and broken. Thrown away by chef **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Near dish machine
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front cook line
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door near ice machinr
- Basic - Old labels stuck to food containers after cleaning.in back center prep area
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Near dishwasher **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live, small flying insects in food preparation area. In the very back prep area in the kitchen **Warning**
- High Priority - Presence of insects, rodents, or other pests. I living what appeared to be a cock roach behin cookline on wall **Warning**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Dinner plates chipped
- Intermediate - Slicer blade soiled with old food debris.
|
08/12/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soiled doors on ice machine
- Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank not secured by ice machine
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. One dead roach in hand sink in rear prep area **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area. Server chewing gum while serving food and cutting bread.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook at cook line.
- Basic - Ice scoop handle in contact with ice. Ice scoop stored in dirty scoop holder at ice machine and outside bar
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. In dishwashing area.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. Cutting and slicing bread
- Basic - Soil residue build-up on nonfood-contact surface.soiled shelving in dry storage area.
- Basic - Water leaking from faucet/faucet handle. At inside bar.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 92° under no temp control by grill. Food Must be discarded within 4 hours from leaving temperature control. two hours remain.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon served raw.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lamb 54° F, tomatoes cut 48° F, cheese 52° F all all top portion of cook line cooler at end of line. Food discarded. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes at 125° at steam table on cook line. Temp increase corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shelled eggs over veggies
- High Priority - Small flying insects in bar area. Fruit flies in outside and inside bar .
- Intermediate - Cutting board(s) stained/soiled. Cook line
- Intermediate - Handwash sink used for purposes other than handwashing. Ladle in wash sink on cook line.
- Intermediate - mussels tag removed from original container prior to container being emptied.
|
4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar. **Corrected On-Site** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Pasta in cookline drawer cooler at 50°f, iced down to 41°f **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Shrimps, beef, cut tomato and lettuce, beef and plant foods at 52-58°f in the Reach in cooler at the grill area. Iced down or moved to the walk in cooler. Cut tomato, crumbled cheese and Caesar dressing at 52°f on the salad reach in cooler top. Iced down to 41°f **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Garnish. **Corrected On-Site** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash in an ice bath at 58°f, discarded. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions on the prep area at 80°f, discarded. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restrooms **Warning**
- Intermediate - No soap provided at handwash sink. Prep area. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Grill area reach in cooler. **Warning**
- Intermediate - Refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Pasta unit. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
|
11/22/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Observed in flour bin. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Observed in walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken over raw calamari. **Corrected On-Site**
- Intermediate - Accumulation of debris on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of debris.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed thermo labels from inspector and operator not changing color to confirm proper temperature of 160?f at rinse.
|
5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Missing drain plug at dumpster.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some expired certificates.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. warewashing area. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watch. Corrected On Site.
- Critical - Observed food stored on floor. cardboard boxes on walk in freezer floor. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. waitress area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
- Observed open dumpster lid. missing lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces, plant foods in an open top reach in cooler, double containers. Corrected On Site. iced down. Repeat Violation.
- Observed soiled dry wiping cloth in use. cookline. Corrected On Site.
- Critical - Observed unlabeled spray bottle. sanitizer. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. mashed potatoes. Corrected On Site. reheated to 165 degrees fahrenheit.
|
10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline drawer reach in cooler. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline open top reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. grill open top reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. bar.
- Critical - No handwashing sign provided at a handsink used by food employees. men's restrooms
- Critical - No handwashing sign provided at a handsink used by food employees. waitress station.
- Observed dispensing equipment that allows contamination. no handled cup / bowl inside a food container, seeds. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. cookline reach in coolers. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, plant foods, seafood, meats in the cookline open top reach in cooler. Corrected On Site. raw food was moved to another unit capable of maintain proper temperature, cooked food was discarded. Repeat Violation. using time in lieu of temperature.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg wash in an ice bath. Corrected On Site. added ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salmon, poultry in the grill open top reach in cooler. Corrected On Site. moved to another unit capable of maintain proper temperature, iced down. Repeat Violation. using time in lieu of temperature.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimps, fish in the cookline drawer reach in cooler. Corrected On Site. iced down. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauces in a steamtable, double container. Corrected On Site. reheated to 165 degrees.
- Critical - Working containers of food removed from original container not identified by common name. flour, corn meal.
|
6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.One reach in cooler, cooks line, store PHF in other available units that maintain 41 F until fixed.
- Critical - Hot water not provided/shut off at employee hand wash sink.3 handwash sinks, prep area, waiter station bar
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.Reach in coolers, cooks line. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee improperly washing hands.See 29, 27.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.reach in cooler, cooks line. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of broken ice residue.Waiter station, Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water residue.Reach in cooler, cooks line.
- Observed nonfood-contact equipment in poor repair, reach in cooler's door, waiter station, front line.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pasta, dressings, reach in coolers, cooks line.Iced down. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.Waiter station.
- Observed soiled wet wiping cloth in use improperly stored, outside containers overflowing, unclean cloths on grounds, dumster's pad. Corrected On Site.
- Observed utensils stored in crevices between equipment.Knifes, cooks line, Corrected On Site.
- Plumbing system in disrepair.Handwash sink's faucet. waiter station.
|
12/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Dishware/utensils not soaked prior to being placed in sink/dishmachine. Corrected On Site.
- Light not functioning.Wi cooler, reach in frezer.
- Lights missing the proper shield, sleeve coatings or covers.Reach in frezer, hood's system.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee bathroom facility not clean.
- Critical - Observed encrusted material on can opener.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets/seals on cold holding unit in poor repair.Saute reach in, pasta upper, pizza far left. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of broken glasses residue.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Back door, Repeat Violation.
- Critical - Portable fire extinguisher blocked/not easily accessible. K, cooks line. For reporting purposes only. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Bacon, Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Diswasher, Corrected On Site.
- Waste line missing at soda gun holster.
|
5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. reach-in cooler on cookline Repeat Violation.
- Critical. Observed wine bottles stored in ice used for drinks. outside bar
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed soiled dry wiping cloth in use. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Observed build-up of food debris, dust and/or dirt on nonfood-contact surface. top shelf on cookline Corrected On Site.
- Observed build-up of dust and/or dirt on nonfood-contact surface. on walk-in cooler fan guards and ceiling
- Observed gaskets with slimy/mold-like build-up. several on cookline Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline handwash sink. soap dispenser not working
- Critical. Handwashing cleanser lacking at handwashing lavatory. server station
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gaps/showing light on bottom and sides of door
- Carbon dioxide/helium tanks not adequately secured. by backdoor
|
12/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Diswasher.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed equipment in poor repair.Pots.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition.Layers.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.Use 3 compartment's sink instead.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with mildew residue.
- Waste line missing at soda gun holster.
- Critical. Hand wash sink lacking proper hand drying provisions.Employee restroom.
- Light not functioning.WI cooler.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only.
|
5/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored on floor, WI frezer. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed interior of reach-in cooler soiled with food residue.
- Critical. Observed interior of glass cooler soiled with accumulation of broken glass residue.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Waste line missing at soda gun holster.
- Critical. Observed bathroom facility not clean.
- Critical. No handwashing sign provided at a handsink used by food employees, bar.
- Critical. Hand wash sink lacking proper hand drying provisions, bar.
- Critical. Handwashing cleanser lacking at handwashing lavatory, bar.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Insecticide/rodenticide use not in compliance with regulations. Corrected On Site.
|
12/2/2009 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
|
9/11/2009 | Routine - Food | Call Back - Complied |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
8/25/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 6/23/2009 | Routine - Food | Warning Issued |
| No report available. | 11/17/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Brio Tuscan Grille, 14576 Sw 5 St, Pembroke Pines, FL »